Speedy Chicken Posole With Avocado and Lime

Submitted by MissKristin

"From the January 2010 issue of Sunset. Much quicker than regular posole. You might try it with warm tortillas on the side."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4-5

ingredients

• 3 large poblano chiles (1 lb. all together)
• 6 garlic cloves
• 1 large onion
• 2 (14 1/2 ounce) cans white hominy
• 1 1⁄2 lbs boneless skinless chicken thighs
• 1⁄2 teaspoon kosher salt
• 2 teaspoons dried Mexican oregano, divided
• 2 tablespoons olive oil
• 3 cups reduced-sodium chicken broth
• 3 tablespoons new mexico chile powder

directions

1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.
2. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.
3. Cut chicken into 1- to 1.5 inch chunks and sprinkle with salt and 1 teaspoons oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.
4. Reduce heat to medium-high. Add onion mixture and remaining 1 teaspoons oregano to pan and saute until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.
5. Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
6. Remove stems, skins, and seeds from poblanos and discard; chop poblanos.
7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes such as Avocado chunks, lime wedges, cilantro, and sour cream.